CN107173713A - The processing method of one plant tea egg - Google Patents
The processing method of one plant tea egg Download PDFInfo
- Publication number
- CN107173713A CN107173713A CN201710326546.XA CN201710326546A CN107173713A CN 107173713 A CN107173713 A CN 107173713A CN 201710326546 A CN201710326546 A CN 201710326546A CN 107173713 A CN107173713 A CN 107173713A
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- egg
- tea
- tealeaves
- liquid
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- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 241001122767 Theaceae Species 0.000 title claims description 56
- 235000013601 eggs Nutrition 0.000 claims abstract description 120
- 239000007788 liquid Substances 0.000 claims abstract description 62
- 230000001954 sterilising effect Effects 0.000 claims abstract description 24
- 238000003756 stirring Methods 0.000 claims abstract description 22
- 238000007493 shaping process Methods 0.000 claims abstract description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- 230000032683 aging Effects 0.000 claims abstract description 11
- 238000003860 storage Methods 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000007689 inspection Methods 0.000 claims abstract description 7
- 241000196324 Embryophyta Species 0.000 claims abstract description 6
- 238000012856 packing Methods 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims description 16
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 13
- 102000002322 Egg Proteins Human genes 0.000 claims description 12
- 108010000912 Egg Proteins Proteins 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 12
- 235000019634 flavors Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 239000004223 monosodium glutamate Substances 0.000 claims description 10
- 239000002775 capsule Substances 0.000 claims description 6
- 210000003278 egg shell Anatomy 0.000 claims description 6
- 230000031787 nutrient reservoir activity Effects 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 229910000831 Steel Inorganic materials 0.000 claims description 5
- 238000012790 confirmation Methods 0.000 claims description 5
- 238000005429 filling process Methods 0.000 claims description 5
- 239000012266 salt solution Substances 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 239000010959 steel Substances 0.000 claims description 5
- 238000012360 testing method Methods 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 241000949456 Zanthoxylum Species 0.000 claims description 3
- 235000013409 condiments Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 3
- 235000013824 polyphenols Nutrition 0.000 claims description 3
- 239000000341 volatile oil Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 14
- 230000008569 process Effects 0.000 abstract description 10
- 230000036541 health Effects 0.000 abstract description 7
- 235000013555 soy sauce Nutrition 0.000 abstract description 6
- 235000013547 stew Nutrition 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract description 3
- 230000000717 retained effect Effects 0.000 abstract description 3
- 240000007594 Oryza sativa Species 0.000 abstract description 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 2
- 235000009566 rice Nutrition 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 244000144977 poultry Species 0.000 description 4
- 239000000203 mixture Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 206010016654 Fibrosis Diseases 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007882 cirrhosis Effects 0.000 description 1
- 208000019425 cirrhosis of liver Diseases 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- -1 iron ion Chemical class 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 238000012958 reprocessing Methods 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses the processing method of a plant tea egg, check and accept, select by tealeaves, finishing, drying, crushing, birds, beasts and eggs examination, cleaning and sterilizing, beat eggs, stir, it is die-filling, it is quick-frozen shaping, the demoulding pack, vacuumize, cure sterilization, outer packing and inspection storage process.The present invention combines tealeaves and egg, make tealeaves health care and egg nutrition it is organic mix, the quick-frozen shaping of egg liquid after stirring, the demoulding pack vacuumize, and will cook and sterilization unites two into one, the process that stew in soy sauce is carried out after cooking aging is avoided, so as to avoid the loss of nutriment, product nutrient substances have been retained to greatest extent, improve the security of product, cost is reduced, yield rate and percentage of head rice, instant health is improved.
Description
Technical field
The present invention relates to the processing method of food processing technology field, specifically a plant tea egg.
Background technology
Guizhou weather is gentle, and tea leaf quality is good, and yield is high, adds the geographical environment " eight mountains, one water, one point of field " of uniqueness, mountain
Ground is more, ecological good, suitable for development cultivation, and in recent years under the support energetically of country, development is gratifying, and poultry husbandry emerges rapidly.Tealeaves
Egg is always the product of people's eating, but due to it is traditional it is direct cooked with tea, it is that yolk protein is substantially independent to cause one, people
Be reluctant to eat yolk, dissipated and easily scaling-off because dry, inconvenience is edible, and two be that eggshell is not easily stripped, trouble, and because no health is protected
Barrier measure, influence is preserved, not portable.The invention of tea egg, allows the good egg of good tea in Guizhou to have the path for walking out mountain.
General egg do production craft step include successively birds, beasts and eggs examinations, egg body cleaning and sterilizing, beat eggs, stir, die-filling, steaming
System, the demoulding, section or not, stew in soy sauce, rinsing, paving sieve, drying, pack, vacuum-pumping and sealing, sterilizing, cooling, air-dried are packaged into
Storehouse.Understand from the process above, the dry production method manufacturing procedure of existing egg is more, and technological process is long, and nutrient component damages are larger, product
Quality is difficult control, and energy waste is big, increases human cost.Existing patent application is such as《A kind of dried poultry egg preparation method》
CN102461918A,《A kind of dried poultry egg preparation method》200810147626x,《A kind of table egg is done and its processing method》
CN103040018.A《A kind of preparation method of flavored dried poultry egg》CN101744311A, not only technological process is long, and processing side
Method also not science, because the dry hot stew in soy sauce of reprocessing of egg that protein has been solidified, makes protein superheated cause albumen mass flow
Become estranged aging, egg is dry to become that cirrhosis is tough, or even the sulphion in the iron ion and protein in egg can be caused to produce chemical combination, generates people
The nonabsorbable chemical composition of body, therefore existing dry " aging " egg that actually people avoid eating of traditional spiced egg, not only not
Easy to digest, nutritive value is greatly reduced.
The content of the invention
It is an object of the invention to provide the processing method of a plant tea egg, with asking for solving to propose in above-mentioned background technology
Topic.
To achieve the above object, the present invention provides following technical scheme：
The processing method of one plant tea egg, is comprised the following steps that：
(1) tealeaves is checked and accepted：Pluck fresh tea leaf, 2~3 buds, without thick branch weeds；
(2) select：The fresh tea of purchase is positioned on workbench, is picked through hand inspection, rejects sick tea, worm tea；
(3) finish：Heated and finished with green-keeping machine, it is ensured that tealeaves is cured, not burnt point；
(4) dry：The tealeaves paving sieve feeding drying room finished, 63~67 DEG C of 4~5h of baking, moisture is controlled 8~10%
Between, cool down stand-by；
(5) crush：Pulverizer ground into end of the tealeaves being baked containing 110~130 mesh sieves, it is standby；
(6) birds, beasts and eggs are checked and accepted：Choose smooth appearance it is complete, without dirt, without breakage, free from flaw, the fresh egg without mould mark, light examines nothing
Air chamber, shakes without sound；
(7) cleaning and sterilizing：Fresh egg is picked up in 15~22 DEG C of clear water and rinsed, places into 240~260ppm salt solution and sterilizes 5
~10min, is then placed in 15~22 DEG C of clear water and rinses well again, drain eggshell moisture；
(8) beat eggs：Manually beaten eggs, the egg liquid accomplished fluently is collected with rustless steel container；
(9) stir：The fresh egg liquid accomplished fluently is poured into agitator, starts mixer, 4~6min is rotated, treats yolk protein
Stir after dissipating uniformly, be again started up mixer, sequentially add tea powder, salt, monosodium glutamate, potpourri liquid, stir 20~30min, make
Obtain egg liquid to be well mixed with each incense accessory, stirring finishes 5~10min of standing, it is standby to send filling process stand-by；
(10) it is die-filling：The egg liquid being stirred is filled into quantitative diaphragm capsule by specification requirement, verified with electronic scale；
(11) quick-frozen shaping：Egg liquid after die-filling is put into freezer, and temperature is maintained at -32 during entering storehouse temperature and being quick-frozen
~-30 DEG C, quick-frozen 11~13h, it is ensured that egg liquid snap frozen, shaping are good；
(12) demoulding pack：The egg liquid of freeze forming is stripped, after the demoulding in quick pack, egg-size is reduced in air
In open-assembly time and top layer melt；
(13) vacuumize：Egg-size after pack is carried out to vacuumize heat-sealing, 2~4min is extracted, vacuum for -0.85~
0.9Mpa, SD date of manufacture；
(14) curing sterilization：Egg-size after vacuumizing is put into high-temperature sterilization pot, and temperature is 116~120 DEG C, pressure 0.19
~0.22Mpa, it is heat aging, sterilize 55~65min；
(15) outer packing：Qualified product enters outsourcing program, is first checked again for, and substandard product is removed, by phase
Taste, specification, weight, date of manufacture, the quality certification answered are cased；
(16) storage is examined：Product after test package, packaging is tight without breakage, and outer container is pollution-free, free from admixture, free from extraneous odour
And stink, goods yard is clear and definite, it is clear to identify, after confirmation is errorless, storage.
It is used as further scheme of the invention：In the step (9), egg liquid, tea powder, salt, monosodium glutamate, the quality of spice liquid
Than for 100：0.4~0.6：2.0~2.6：0.4~0.6：2.5~3.5.
It is used as further scheme of the invention：In the step (9), local flavor is added to add flavor of hot as needed in stirring
Or salt tea flavor seasoning.
It is used as further scheme of the invention：The addition of the flavor of hot condiment is per 50kg egg liquids proportioning 0.3
~0.5kg spicy hot fluids, 0.3~0.5kg Zanthoxylum essential oils；The addition of the salt tea flavor seasoning be per 50kg egg liquids proportioning 0.3~
0.5kg Tea Polyphenols.
Compared with prior art, the beneficial effects of the invention are as follows：
The present invention combines tealeaves and egg, make tealeaves health care and egg nutrition it is organic mix, surmounted conventional tea
Leaf egg and the dry technology of existing egg, the quick-frozen shaping of egg liquid after stirring, demoulding pack is vacuumized, and will cook and sterilize conjunction two
For one, avoid the process that stew in soy sauce is carried out after the cooking aging of tradition and current art, it is to avoid nutrition in these process links
The loss of material, has retained product nutrient substances to greatest extent, improves the security of product, reduces cost, improve out
Product rate and percentage of head rice, instant health.
Embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the invention, rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, all
Belong to the scope of protection of the invention.
Embodiment 1
The procedure of processing of tea egg is as follows：
(1) tealeaves is checked and accepted：Pluck fresh tea leaf, 2~3 buds, without thick branch weeds；
(2) select：The fresh tea of purchase is positioned on workbench, is picked through hand inspection, rejects sick tea, worm tea；
(3) finish：Heated and finished with green-keeping machine, it is ensured that tealeaves is cured, not burnt point；
(4) dry：The tealeaves paving sieve feeding drying room finished, 63 DEG C of baking 5h, moisture is controlled between 8~10%, cold
It is stand-by；
(5) crush：Pulverizer ground into end of the tealeaves being baked containing 110 mesh sieves, it is standby；
(6) birds, beasts and eggs are checked and accepted：Choose smooth appearance it is complete, without dirt, without breakage, free from flaw, the fresh egg without mould mark, light examines nothing
Air chamber, shakes without sound；
(7) cleaning and sterilizing：Fresh egg is picked up in 15 DEG C of clear water and rinsed, places into and 5min is sterilized in 260ppm salt solution, then
It is put into 22 DEG C of clear water and rinses well again, drains eggshell moisture；
(8) beat eggs：Manually beaten eggs, the egg liquid accomplished fluently is collected with rustless steel container；
(9) stir：The fresh egg liquid accomplished fluently is poured into agitator, starts mixer, 4min is rotated, treats that yolk protein is stirred scattered
After uniform, be again started up mixer, sequentially add tea powder, salt, monosodium glutamate, potpourri liquid, stir 30min so that egg liquid with
Each incense accessory is well mixed, and stirring, which is finished, stands 5min, standby to send filling process stand-by；Wherein, egg liquid, tea powder, salt, monosodium glutamate,
The mass ratio of spice liquid is 100：0.4：2.6：0.4：3.5；
(10) it is die-filling：The egg liquid being stirred is filled into quantitative diaphragm capsule by specification requirement, verified with electronic scale；
(11) quick-frozen shaping：Egg liquid after die-filling is put into freezer, and temperature is maintained at -32 during entering storehouse temperature and being quick-frozen
DEG C, quick-frozen 11h, it is ensured that egg liquid snap frozen, shaping is good；
(12) demoulding pack：The egg liquid of freeze forming is stripped, after the demoulding in quick pack, egg-size is reduced in air
In open-assembly time and top layer melt；
(13) vacuumize：Egg-size after pack is carried out to vacuumize heat-sealing, 2min is extracted, vacuum is -0.9Mpa, SD
Date of manufacture；
(14) curing sterilization：Egg-size after vacuumizing is put into high-temperature sterilization pot, and temperature is 116 DEG C, pressure 0.19Mpa,
It is heat aging, sterilize 65min；
(15) outer packing：Qualified product enters outsourcing program, is first checked again for, and substandard product is removed, by phase
Taste, specification, weight, date of manufacture, the quality certification answered are cased；
(16) storage is examined：Product after test package, packaging is tight without breakage, and outer container is pollution-free, free from admixture, free from extraneous odour
And stink, goods yard is clear and definite, it is clear to identify, after confirmation is errorless, storage.
Embodiment 2
The procedure of processing of tea egg is as follows：
(1) tealeaves is checked and accepted：Pluck fresh tea leaf, 2~3 buds, without thick branch weeds；
(2) select：The fresh tea of purchase is positioned on workbench, is picked through hand inspection, rejects sick tea, worm tea；
(3) finish：Heated and finished with green-keeping machine, it is ensured that tealeaves is cured, not burnt point；
(4) dry：The tealeaves paving sieve feeding drying room finished, 65 DEG C of baking 4.5h, moisture is controlled between 8~10%,
Cooling is stand-by；
(5) crush：Pulverizer ground into end of the tealeaves being baked containing 120 mesh sieves, it is standby；
(6) birds, beasts and eggs are checked and accepted：Choose smooth appearance it is complete, without dirt, without breakage, free from flaw, the fresh egg without mould mark, light examines nothing
Air chamber, shakes without sound；
(7) cleaning and sterilizing：Fresh egg is picked up in 19 DEG C of clear water and rinsed, places into and 8min is sterilized in 250ppm salt solution, then
It is put into 18 DEG C of clear water and rinses well again, drains eggshell moisture；
(8) beat eggs：Manually beaten eggs, the egg liquid accomplished fluently is collected with rustless steel container；
(9) stir：The fresh egg liquid accomplished fluently is poured into agitator, starts mixer, 5min is rotated, treats that yolk protein is stirred scattered
After uniform, be again started up mixer, sequentially add tea powder, salt, monosodium glutamate, potpourri liquid, stir 25min so that egg liquid with
Each incense accessory is well mixed, and stirring, which is finished, stands 8min, standby to send filling process stand-by；Wherein, egg liquid, tea powder, salt, monosodium glutamate,
The mass ratio of spice liquid is 100：0.5：2.3：0.5：3；Add tingle and hot flavorings and flavor of hot is made, its addition is per 50kg eggs
Liquid matches 0.3~0.5kg spicy hot fluids, 0.3~0.5kg Zanthoxylum essential oils；
(10) it is die-filling：The egg liquid being stirred is filled into quantitative diaphragm capsule by specification requirement, verified with electronic scale；
(11) quick-frozen shaping：Egg liquid after die-filling is put into freezer, and temperature is maintained at -31 during entering storehouse temperature and being quick-frozen
DEG C, quick-frozen 12h, it is ensured that egg liquid snap frozen, shaping is good；
(12) demoulding pack：The egg liquid of freeze forming is stripped, after the demoulding in quick pack, egg-size is reduced in air
In open-assembly time and top layer melt；
(13) vacuumize：Egg-size after pack is carried out to vacuumize heat-sealing, 3min is extracted, vacuum is -0.87Mpa, mark
The clear date of manufacture；
(14) curing sterilization：Egg-size after vacuumizing is put into high-temperature sterilization pot, and temperature is 118 DEG C, pressure 0.20Mpa,
It is heat aging, sterilize 60min；
(15) outer packing：Qualified product enters outsourcing program, is first checked again for, and substandard product is removed, by phase
Taste, specification, weight, date of manufacture, the quality certification answered are cased；
(16) storage is examined：Product after test package, packaging is tight without breakage, and outer container is pollution-free, free from admixture, free from extraneous odour
And stink, goods yard is clear and definite, it is clear to identify, after confirmation is errorless, storage.
Embodiment 3
The procedure of processing of tea egg is as follows：
(1) tealeaves is checked and accepted：Pluck fresh tea leaf, 2~3 buds, without thick branch weeds；
(2) select：The fresh tea of purchase is positioned on workbench, is picked through hand inspection, rejects sick tea, worm tea；
(3) finish：Heated and finished with green-keeping machine, it is ensured that tealeaves is cured, not burnt point；
(4) dry：The tealeaves paving sieve feeding drying room finished, 67 DEG C of baking 4h, moisture is controlled between 8~10%, cold
It is stand-by；
(5) crush：Pulverizer ground into end of the tealeaves being baked containing 130 mesh sieves, it is standby；
(6) birds, beasts and eggs are checked and accepted：Choose smooth appearance it is complete, without dirt, without breakage, free from flaw, the fresh egg without mould mark, light examines nothing
Air chamber, shakes without sound；
(7) cleaning and sterilizing：Fresh egg is picked up in 22 DEG C of clear water and rinsed, places into and 5min is sterilized in 240ppm salt solution, then
It is put into 22 DEG C of clear water and rinses well again, drains eggshell moisture；
(8) beat eggs：Manually beaten eggs, the egg liquid accomplished fluently is collected with rustless steel container；
(9) stir：The fresh egg liquid accomplished fluently is poured into agitator, starts mixer, 6min is rotated, treats that yolk protein is stirred scattered
After uniform, be again started up mixer, sequentially add tea powder, salt, monosodium glutamate, potpourri liquid, stir 30min so that egg liquid with
Each incense accessory is well mixed, and stirring, which is finished, stands 10min, standby to send filling process stand-by；Wherein, egg liquid, tea powder, salt, monosodium glutamate,
The mass ratio of spice liquid is 100：0.6：2.0：0.6：2.5；Add salt tea condiment and salt tea local flavor is made, its addition is per 50kg
Egg liquid matches 0.4kg Tea Polyphenols
(10) it is die-filling：The egg liquid being stirred is filled into quantitative diaphragm capsule by specification requirement, verified with electronic scale；
(11) quick-frozen shaping：Egg liquid after die-filling is put into freezer, and temperature is maintained at -30 during entering storehouse temperature and being quick-frozen
DEG C, quick-frozen 13h, it is ensured that egg liquid snap frozen, shaping is good；
(12) demoulding pack：The egg liquid of freeze forming is stripped, after the demoulding in quick pack, egg-size is reduced in air
In open-assembly time and top layer melt；
(13) vacuumize：Egg-size after pack is carried out to vacuumize heat-sealing, 4min is extracted, vacuum is -0.9Mpa, SD
Date of manufacture；
(14) curing sterilization：Egg-size after vacuumizing is put into high-temperature sterilization pot, and temperature is 120 DEG C, pressure 0.22Mpa,
It is heat aging, sterilize 55min；
(15) outer packing：Qualified product enters outsourcing program, is first checked again for, and substandard product is removed, by phase
Taste, specification, weight, date of manufacture, the quality certification answered are cased；
(16) storage is examined：Product after test package, packaging is tight without breakage, and outer container is pollution-free, free from admixture, free from extraneous odour
And stink, goods yard is clear and definite, it is clear to identify, after confirmation is errorless, storage.
The present invention technological merit be：
1st, the present invention combines tealeaves and egg, make tealeaves health care and egg nutrition it is organic mix, surmounted tradition
Tea egg and the dry technology of existing egg；
2nd, after the present invention beats eggs, tea powder is directly added into egg liquid, stirred, tea powder egg liquid is obtained, immediately by tea powder egg liquid
Load the diaphragm capsule feeding quick-frozen shaping of quick freezing repository, timely pack is vacuumized after the demoulding, send into retort curing sterilization, cool down and obtain,
Product mesolecithal and albumen are uniformly mixed, so that improve mouthfeel and instant, sizing packaging safety and sanitation, it is easy to carry.
3rd, the quick-frozen shaping of egg liquid after present invention stirring, is stripped pack and vacuumizes, and will cook and sterilization unites two into one, and avoids
Carry out the process of stew in soy sauce after tradition and the cooking aging of current art, it is to avoid the stream of nutriment in these process links
Lose, product nutrient substances have been retained to greatest extent, improve the security of product, reduce cost, improve yield rate and complete
Whole rate, instant health；Stew in soy sauce, baking after existing curing shaping, sterilization form Repeat-heating and easily cause albumen
Mass flow is become estranged aging.
4th, present invention process flow is greatly simplified than prior art, is shortened egg material exposed time and Repeat-heating process, is carried
The high quality and security of product, saves the energy, reduces cost.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit is required rather than described above is limited, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.
Claims (4)
1. the processing method of a plant tea egg, it is characterised in that comprise the following steps that：
(1) tealeaves is checked and accepted：Pluck fresh tea leaf, 2~3 buds, without thick branch weeds；
(2) select：The fresh tea of purchase is positioned on workbench, is picked through hand inspection, rejects sick tea, worm tea；
(3) finish：Heated and finished with green-keeping machine, it is ensured that tealeaves is cured, not burnt point；
(4) dry：The tealeaves paving sieve feeding drying room finished, 63~67 DEG C of 4~5h of baking, moisture is controlled between 8~10%,
Cooling is stand-by；
(5) crush：Pulverizer ground into end of the tealeaves being baked containing 110~130 mesh sieves, it is standby；
(6) birds, beasts and eggs are checked and accepted：Choose smooth appearance it is complete, without dirt, without breakage, free from flaw, the fresh egg without mould mark, light inspection is without gas
Room, shakes without sound；
(7) cleaning and sterilizing：Fresh egg is picked up in 15~22 DEG C of clear water and rinsed, place into 240~260ppm salt solution sterilization 5~
10min, is then placed in 15~22 DEG C of clear water and rinses well again, drain eggshell moisture；
(8) beat eggs：Manually beaten eggs, the egg liquid accomplished fluently is collected with rustless steel container；
(9) stir：The fresh egg liquid accomplished fluently is poured into agitator, starts mixer, 4~6min is rotated, treats that yolk protein is stirred scattered
After uniform, mixer is again started up, tea powder, salt, monosodium glutamate, potpourri liquid is sequentially added, 20~30min is stirred so that egg
Liquid is well mixed with each incense accessory, and stirring finishes 5~10min of standing, standby to send filling process stand-by；
(10) it is die-filling：The egg liquid being stirred is filled into quantitative diaphragm capsule by specification requirement, verified with electronic scale；
(11) quick-frozen shaping：Egg liquid after die-filling is put into freezer, during entering storehouse temperature and being quick-frozen temperature be maintained at -32~-
30 DEG C, quick-frozen 11~13h, it is ensured that egg liquid snap frozen, shaping are good；
(12) demoulding pack：The egg liquid of freeze forming is stripped, after the demoulding in quick pack, egg-size is reduced aerial
Open-assembly time and top layer are melted；
(13) vacuumize：Egg-size after pack is carried out to vacuumize heat-sealing, 2~4min is extracted, vacuum for -0.85~
0.9Mpa, SD date of manufacture；
(14) curing sterilization：Egg-size after vacuumizing is put into high-temperature sterilization pot, and temperature is 116~120 DEG C, and pressure 0.19~
0.22Mpa, it is heat aging, sterilize 55~65min；
(15) outer packing：Qualified product enters outsourcing program, is first checked again for, and substandard product is removed, by corresponding
Taste, specification, weight, date of manufacture, the quality certification are cased；
(16) storage is examined：Product after test package, packaging is tight without breakage, and outer container is pollution-free, free from admixture, free from extraneous odour and smelly
Taste, goods yard is clear and definite, it is clear to identify, after confirmation is errorless, storage.
2. the processing method of tea egg according to claim 1, it is characterised in that in the step (9), egg liquid, tea powder, food
Salt, monosodium glutamate, the mass ratio of spice liquid are 100：0.4~0.6：2.0~2.6：0.4~0.6：2.5~3.5.
3. the processing method of tea egg according to claim 1, it is characterised in that in the step (9), according to need in stirring
Local flavor is added to add flavor of hot or salt tea flavor seasoning.
4. the processing method of tea egg according to claim 3, it is characterised in that the addition of the flavor of hot condiment is
0.3~0.5kg spicy hot fluids, 0.3~0.5kg Zanthoxylum essential oils are matched per 50kg egg liquids；The addition of the salt tea flavor seasoning is every
50kg egg liquids match 0.3~0.5kg Tea Polyphenols.
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